Jenn-Air SEG196 Use And Care Manual page 35

• Preheating is not necessary.
• Foropenpan roasting,place meat or poultryon the slottedportionofthetwo-piece
pan included with the oven. Do not add waterto the pan. Use open pan roasting
fortendercuts of meat. Lesstendercutsof meat need to be cookedby moistheat
in a coveredpan.
• For best results, a meat thermometer is the most accurate guide to degree of
doneness. The tip of the thermometershouldbe located in the thickestpart of a
roast, not touchingfat, bone, or gristle. For turkeys and large poultry products,
insertthe tip of the thermometer into the thickestpart of the inner thigh.
• Place roast fat side up to allow self bastingof meat during roasting.
• Since meats continueto cook after being removedfrom the oven, remove roast
from oven when it reaches an internaltemperature about 5 degrees below the
temperaturedesired.
• For less loss ofjuices and easier carving, allow about 15 minutes "standingtime"
after removingmeat from oven.
• Forbest resultsin roasting poultry,thawcompletely. Duetothestructureofpoultry,
partiallythawed poultrywill cook unevenly.
• If preferred,tender cuts ofmeat can be roastedinthe radiantbake oven byfollowing
thegeneralrecommendations givenabove. However,meatswill roastmorequickly
in the convection oven.
• Radiantbake is bestfor lesstender cutsof meat that requirea longer,moistheat
method of cooking. Followyour recipe for times and temperaturesfor covered
meats.
• Meats cooked in cookingbags, dutchovens, or coveredroastingpans are best
cookedin the radiantbake oven.
• Use meat roastingcharts in standard cookbooksfor recommendedtimes and
temperaturesfor roastingin a radiant bake oven.
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